SAUCE ESSENTIALS: SPICY MEXICAN WHITE SAUCE

Steps:

• 1. Chef's Note: I did several versions of this recipe before I got the spices correct. The chilies, cayenne, and hot sauce, give it just enough heat so that you know it's there. But, not so much heat that it overpowers the dish you are using it with. It's possible that you may want it even hotter, and if that's the case... GO FOR IT.
• 2. PREP/PREPARE
• 3. Gather your ingredients.
• 4. Add the butter to a saucepan over medium heat.
• 5. When the foaming subsides, add the flour, and whisk, until the butter is fully absorbed into the flour, about 2 - 3 minutes.
• 6. Add about a quarter of the chicken stock, and then whisk until incorporated into the roux.
• 7. Continue adding the stock, about a quarter at a time, until it is completely incorporated, and the mixture is smooth.
• 8. Add the remaining ingredients, and stir to combine.
• 9. Chef's Note: I usually, cut up my own chilies, and then sauté them until nice and soft. If, however, you don't wish to do that, you can always purchase a small 4 ounce can of diced green chilies. Just make sure to thoroughly drain them before adding to the sauce. My favorite canned green chilies are: Hatch brand.
• 10. Allow the sauce to lightly simmer, for 3 - 5 minutes.
• 11. Chef's Note: Do a final taste for proper seasoning.
• 12. Reduce the heat to low (just enough to keep it warm), and then reserve until needed.
• 13. PLATE/PRESENT
• 14. Use any way that you would employ a good Mexican white sauce. This stuff is so good, I could eat is with a spoon. Enjoy.
• 15. Keep the faith, and keep cooking.